Hospitality Design - January/February 2011 - 74
FOOD
Less is more thanks to the Great Recession. “One of the bigger trends is single-purpose or one-ingredient restaurants,” says Andrew Freeman, founder of Freeman & Co, a restaurant consulting company in San Francisco, pointing to Brats in New York, SliderBarCafe in Palo Alto, California, and American Grilled Cheese Kitchen in nearby San Francisco. “It is an easier business model—you don’t have to have a big inventory, the space you need to pull it off is much smaller than what you need for a full-service restaurant, and there is great PR value in something innovative like that.” His next prediction: peanut butter sandwich shops. Thanks to better-priced real estate, there’s also been an increase in momand-pop shops where it is less about a celebrity chef and more about the restaurant or concept. And more casual concepts, for all chefs, have replaced white tablecloth dining. “Fine dining as we knew it years ago is over for awhile,” says Kelley Jones, one of the founding partners of Trust3 Hospitality, a hospitality development and managment company. “Look at the growth vehicle for most celebrity chefs these days. They are opening burger, pub, or BBQ concepts that appeal to the masses and have a lower check average.” In the same regard, “Tapas and small plates are rapidly replacing the grand tasting menu,” says chef Christopher Lee, formally of Aureole, who just opened Eden in Miami Beach, a casual approach to his cuisine. “I think the more tableside and large format share plates are making a comeback,” adds Abe & Arthur’s executive chef Franklin Becker. “People are looking for excitement, they are looking for diversity. Sharing enables people to do that.” One movement that will continue on from 2010: farm to table. “It’s not only chefs and restaurateurs
Interesting Ingredients
We asked various chefs, restaurant consultants, and restaurateurs what the hot ingredients were for 2011. Here’s what they said: black garlic, popcorn, hot dogs, goat and lamb belly, whey, quinoa, hay, hummus, pretzels, grass-fed beef, and the vegetables we hated growing up (think kale, brussels sprouts). “Chefs love an opportunity to take something simple and make it delicious and spread their creative wings,” Freeman says.
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Table of Contents for the Digital Edition of Hospitality Design - January/February 2011
Hospitality Design - January/February 2011
Contents
Online Contents
From the Editor
From the Show Director
People
Sketchbook
Trends
Interview
Profile
Inspirational Finds
Germany
Inspiration from Nine Creative Sources
Hotel 57
Wanderlust
Bar Basque
Back Space
Hospitality Design - January/February 2011 - Intro
Hospitality Design - January/February 2011 - Hospitality Design - January/February 2011
Hospitality Design - January/February 2011 - Cover2
Hospitality Design - January/February 2011 - 1
Hospitality Design - January/February 2011 - 2
Hospitality Design - January/February 2011 - 3
Hospitality Design - January/February 2011 - 4
Hospitality Design - January/February 2011 - 5
Hospitality Design - January/February 2011 - 6
Hospitality Design - January/February 2011 - 7
Hospitality Design - January/February 2011 - 8
Hospitality Design - January/February 2011 - 9
Hospitality Design - January/February 2011 - 10
Hospitality Design - January/February 2011 - 11
Hospitality Design - January/February 2011 - 12
Hospitality Design - January/February 2011 - 13
Hospitality Design - January/February 2011 - 14
Hospitality Design - January/February 2011 - Contents
Hospitality Design - January/February 2011 - 16
Hospitality Design - January/February 2011 - Online Contents
Hospitality Design - January/February 2011 - 18
Hospitality Design - January/February 2011 - 19
Hospitality Design - January/February 2011 - 20
Hospitality Design - January/February 2011 - 21
Hospitality Design - January/February 2011 - From the Editor
Hospitality Design - January/February 2011 - 23
Hospitality Design - January/February 2011 - From the Show Director
Hospitality Design - January/February 2011 - 25
Hospitality Design - January/February 2011 - People
Hospitality Design - January/February 2011 - 27
Hospitality Design - January/February 2011 - 28
Hospitality Design - January/February 2011 - 29
Hospitality Design - January/February 2011 - 30
Hospitality Design - January/February 2011 - 31
Hospitality Design - January/February 2011 - 32
Hospitality Design - January/February 2011 - 33
Hospitality Design - January/February 2011 - 34
Hospitality Design - January/February 2011 - Sketchbook
Hospitality Design - January/February 2011 - 36
Hospitality Design - January/February 2011 - 37
Hospitality Design - January/February 2011 - 38
Hospitality Design - January/February 2011 - 39
Hospitality Design - January/February 2011 - 40
Hospitality Design - January/February 2011 - 41
Hospitality Design - January/February 2011 - 42
Hospitality Design - January/February 2011 - 43
Hospitality Design - January/February 2011 - 44
Hospitality Design - January/February 2011 - Trends
Hospitality Design - January/February 2011 - 46
Hospitality Design - January/February 2011 - Interview
Hospitality Design - January/February 2011 - 48
Hospitality Design - January/February 2011 - 49
Hospitality Design - January/February 2011 - 50
Hospitality Design - January/February 2011 - 51
Hospitality Design - January/February 2011 - 52
Hospitality Design - January/February 2011 - Profile
Hospitality Design - January/February 2011 - 54
Hospitality Design - January/February 2011 - Inspirational Finds
Hospitality Design - January/February 2011 - 56
Hospitality Design - January/February 2011 - 57
Hospitality Design - January/February 2011 - 58
Hospitality Design - January/February 2011 - 59
Hospitality Design - January/February 2011 - 60
Hospitality Design - January/February 2011 - 61
Hospitality Design - January/February 2011 - 62
Hospitality Design - January/February 2011 - 63
Hospitality Design - January/February 2011 - 64
Hospitality Design - January/February 2011 - Germany
Hospitality Design - January/February 2011 - 66
Hospitality Design - January/February 2011 - 67
Hospitality Design - January/February 2011 - 68
Hospitality Design - January/February 2011 - Inspiration from Nine Creative Sources
Hospitality Design - January/February 2011 - 70
Hospitality Design - January/February 2011 - 71
Hospitality Design - January/February 2011 - 72
Hospitality Design - January/February 2011 - 73
Hospitality Design - January/February 2011 - 74
Hospitality Design - January/February 2011 - 75
Hospitality Design - January/February 2011 - 76
Hospitality Design - January/February 2011 - 77
Hospitality Design - January/February 2011 - 78
Hospitality Design - January/February 2011 - 79
Hospitality Design - January/February 2011 - 80
Hospitality Design - January/February 2011 - 81
Hospitality Design - January/February 2011 - 82
Hospitality Design - January/February 2011 - 83
Hospitality Design - January/February 2011 - 84
Hospitality Design - January/February 2011 - 85
Hospitality Design - January/February 2011 - 86
Hospitality Design - January/February 2011 - 87
Hospitality Design - January/February 2011 - 88
Hospitality Design - January/February 2011 - 89
Hospitality Design - January/February 2011 - Hotel 57
Hospitality Design - January/February 2011 - 91
Hospitality Design - January/February 2011 - 92
Hospitality Design - January/February 2011 - 93
Hospitality Design - January/February 2011 - Wanderlust
Hospitality Design - January/February 2011 - 95
Hospitality Design - January/February 2011 - 96
Hospitality Design - January/February 2011 - 97
Hospitality Design - January/February 2011 - Bar Basque
Hospitality Design - January/February 2011 - 99
Hospitality Design - January/February 2011 - 100
Hospitality Design - January/February 2011 - 101
Hospitality Design - January/February 2011 - 102
Hospitality Design - January/February 2011 - 103
Hospitality Design - January/February 2011 - Back Space
Hospitality Design - January/February 2011 - Cover3
Hospitality Design - January/February 2011 - Cover4
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